RASPBERRY FILLED CINNAMON MUFFINS
1 1/2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. granulated sugar
1 tsp. cinnamon
1 egg, slightly beaten
2/3 C. low-fat buttermilk
1/4 C. butter, melted
1/4 C. seedless raspberry preserves
1 T. granulated sugar
1/4 tsp. cinnamon
Preheat oven to 400ÂºF.
In bowl, mix first 5 ingredients; make a well in center.
Mix egg, buttermilk and butter. Pour into well, stirring until moistened. Spoon 1 tablespoons of batter into each of 12 muffin cups coated with cooking spray or with a muffin cup liner inserted.
Spoon 1 teaspoon of preserves into center of each cup (do not spread). Top with remaining batter.
Combine sugar and cinnamon; sprinkle over muffins. Bake for 20 minutes or until muffins spring back when touched in center. Remove muffins from pan; cool on wire rack.